Crock Pot Pork Carnitas (Printer-Friendly)
Slow cooked pork shoulder infused with spices, finished crispy for tender flavorful carnitas.
# What You'll Need:
→ Meat
01 -
1 Boston butt pork shoulder roast (approximately 1.8 to 2.3 kg)
→ Seasonings
02 -
1 tablespoon Creole seasoning
03 -
1 teaspoon kosher salt
04 -
1 teaspoon ground cumin
05 -
1 teaspoon dried oregano
06 -
1 teaspoon onion powder
→ Other
07 -
1 tablespoon olive oil or vegetable oil
08 -
2 limes, cut into wedges
09 -
Corn tortillas, for serving
# Steps to Follow:
01 -
Unwrap the pork shoulder roast and pat dry thoroughly with paper towels.
02 -
In a small bowl, combine Creole seasoning, kosher salt, ground cumin, dried oregano, and onion powder; mix thoroughly.
03 -
Rub the pork shoulder evenly with olive oil to help spices adhere, then coat completely with the mixed seasoning blend, massaging it into the meat.
04 -
Wrap the seasoned roast tightly in plastic wrap and refrigerate overnight to allow flavors to penetrate.
05 -
Position the pork roast fat side up in the slow cooker. Cook on high for 6 hours or low for 10 hours without adding liquids, letting it simmer in its own juices.
06 -
Remove roast from slow cooker and transfer to a foil-lined baking sheet. Reserve 120 ml (1/2 cup) of the cooking liquid. Shred the meat, discard bone and excessive fat.
07 -
Squeeze fresh lime juice over the shredded pork, then toss in the squeezed lime wedges for extra flavor. Drizzle the reserved cooking liquid over the meat.
08 -
Place the baking sheet with pork on the middle oven rack. Broil on high for approximately 5 minutes until edges crisp and sizzle, watching carefully to prevent burning.
09 -
Remove from oven and serve immediately with warmed corn tortillas and preferred toppings.
# Extra Suggestions:
01 -
For deeper flavor, marinate the pork overnight and choose a cut with a good fat cap to retain moisture during cooking.